Wednesday, December 17, 2014

Winter Solstice & Wassailing


According to the Old Farmer's Almanac, the word solstice comes from the Latin words for "sun" and "to stand still.” In the Northern Hemisphere, as summer advances to winter, the points on the horizon where the Sun rises and sets advance southward each day; the high point in the Sun’s daily path across the sky, which occurs at local noon, also moves southward each day. At the winter solstice, the Sun’s path has reached its southernmost position. The next day, the path will advance northward. However, a few days before and after the winter solstice, the change is so slight that the Sun’s path seems to stay the same, or stand still. The Sun is directly overhead at "high-noon" on Winter Solstice at the latitude called the Tropic of Capricorn.  In the Northern Hemisphere, the solstice days are the days with the fewest hours of sunlight during the whole year.

In 2014, winter begins on December 21, 6:03 P.M. EST.
 
Winter Solstice begins the holiday season.  And where would the holidays be without traditions?
 
 
The phrase, "Ves Heill," which means "good health"  dates the activity back to pre-Norman, or Old Norse times and is still a rare, but time-honored tradition in some areas.  The first form of Wassailing seems to have involved a merry, but financially strapped band of well-wishers turning up at rich peoples' doors and singing heartily for their supper.  Sometimes, the singers would cross the threshold and make their gluttony known. "Figgy pudding" was a common craving, and the trespassing mob would further insist that, "we won't go until we've got some, so bring some right here."
The second form of wassailing is of pagan origin, and took place beneath the green leaves on Twelfth Night.  In another ode to wassailing (there are many), the singers call for "wassailing among the leaves so green". It sounds idyllic, but that's because they fail to mention the alcohol, the girls in trees, the soggy toast, the pots, the pans, or the rowdiness of it all.
 

I'm not sure if the child in the tree is laughing or crying?
In order to perform this form of wassail, one will need some type of cider concoction, a wassailing bowl, a Wassailing Queen, some toast, and a decent  incantation. Begin by visiting your local orchard (or hopefully your own) and wetting the roots of the trees with the cider (poured from the wassailing bowl). Next, hoist your queen into the branches of the tree (so long as the tree is large enough) and get her to feed the spirits with the toast. Be sure to marinade the toast in the cider before you begin. Apparently the tree spirits know their apples…
As far as incantations go, there are a number of them out there, but you need one that encourages the trees to grow strong and tall and to produce a decent yield in the coming year.
 
Solstice Wassail “toast” to the apple trees. 
Set some wassail aside,  give a toast to the tree and then pour the wassail cocktail at the base of the apple trees after reciting the following:
Here's to thee, dear apple tree
Whence thou may'st bud and whence tho may'st blow
And whence thou may'st bear apples enow.
Hats full, caps full, bushel, bushel, sacks full, and my pockets too!
 
A Winter Solstice Wassail Cocktail
6 cups apple cider
2 cups of red wine  
1 cup of orange or regular rum                        
2 cups cranberry juice                   
1 tsp allspice                      
2 cinnamon sticks                            
1 orange                                             
whole cloves
Turn the slow cooker on high and pour in the apple and cranberry juices. Stir in the allspice, then add cinnamon sticks. Stud the orange with some cloves and toss it in. Cover the pot and cook on high for 1 hour. Change the setting to low and allow to simmer for 2 more hours.  Add the wine and rum, heat 45 minutes more, then serve.  Garnish with orange slices.  ~A

 
 

Tuesday, December 9, 2014

Shades of Brown

The last of the green is fading and the many shades of brown are creeping in.  Winter is nearly here.  The only sign of life in the garden is the parsley, who seems to be unaffected by the frost or snow.  The cilantro is hanging on by a breath, but starting to turn brown as well.

We had a lot of rain recently.  The creek gushed and swelled, and over-filled the little pond.  The dog dared not go for his usual swim.  He learned a time before after getting swept away a few hundred feet down little rapids in the creek. 
 

I miss the eggs from my hens.  I haven't found an egg in the nest box since late November.  I've heard from other fellow farmers everyone is experiencing the same thing at the moment.  Even my young hens won't lay. Store bought, factory farmed eggs are an abomination... Really!

~A

Thursday, December 4, 2014

Nine Days


Nine days until twenty-some family members (and a few dogs) arrive for our annual Christmas gathering at the farm.  I'm not panicking.  Not me.  Not one bit.  I'm used to hosting visitors now. 

A fellow farmer friend once told me that if I ever have a farm, be prepared for visitors.  Many visitors.  Announced and unannounced.  He also told me that anyone who ever owns a farm should be very grateful because not many will ever have that opportunity, and in his opinion, its a farm owner's duty to show their gratitude for their precious gift by sharing their farm, its beauty, its animals and its bounty with family, friends, guests and visitors as often as they are able.  A very wise man, no?...~A

Tuesday, December 2, 2014

And so December arrives...

The last month of the calendar year has arrived. These last two months of the year have been so much easier than last year.  Much warmer. Much kinder. Much quieter.

I took a walk around the property over the weekend and noticed how much bigger the little pine trees were this year as compared to last.  Theses trees were not planted by me, they appeared on their own.  There are around ten of them total.  Last year they were no more then around six inches tall. Look at them now!


In anticipation of the upcoming Christmas / New Year's holiday break from work, I ordered a few books to get me even more excited about the coming year on the farm...Backyard Meat Rabbits, Butchering, and Goats, small scale.  Who doesn't like diving into a new book?

Happy December ~A

Tuesday, November 25, 2014

Preparing for Thanksgiving


Thanksgiving arrives this Thursday.  And though I will not have a big group of people to feed (just a mere three), I will prepare all the traditional goodies just the same.  Otherwise is just doesn't feel like Thanksgiving.

The turkey is ready to be the star of the feast. I spent Sunday afternoon doing the necessary, not-so-pleasant part of Thanksgiving.  From the barn to the table the Turkey will go. A seventeen pound turkey was a bit challenging to process, but it all worked out fine. I do hope he cooks up lovely. (I apologize for the turkey photo, for those of you who hate the sight of blood. But it is what it is, and that's how its done.) 

A friend of mine took a different route, and sent her two Bourbon Reds to the processor to be done.  I'm curiously awaiting to hear from her what something like that costs. Not that I would probably ever bother, only because I like the idea of everything taking place on farm. But to each his own.  Neither way is wrong, just a different way. 

Stay tuned for more Turkey and Thanksgiving updates... 



Wednesday, November 19, 2014

What would you like to see more of?


I often wonder why I like to blog.  Is it that it helps me clear my head, or because I believe that if there's one tiny possibility that I can make some person's life better in some way, whether it be entertainment, or learning something new from my simple farmstead happenings, then it must be a good thing.  And if it is a good thing, then I should most certainly carry on. Right?

 
Winter is here... Snow is here... Ice is here...

This weather makes taking care of the animals a lot less fun. But still fun!  The chickens are not at all pleased with the snow.  The pig is growing restless and bored.  Yesterday, he ate all the feathers off a chicken that flew into his stall.  Only the feathers he wanted.  Needless to say, the chicken was quite dead when I found it.  The temperatures outside were only in the 20's.  Poor cold bird.  Bad, bad Pig.

Winter is here.  We may as well carry on then and get through it.


Enjoy the snow.  ~A

Tuesday, November 11, 2014

Farm Updates


It looks like the last of the last of the good weather will be leaving the farm this week.  Tomorrow will be in the 60's, and then it dips into the low 20's by next Tuesday.  The heat lamps are going to have to be put into place in the barn this evening to keep the water pump from freezing.  I'm already having flash-backs to last winter's polar vortex frozen hell.

It makes me cringe knowing bigger electric bills are on their way, especially since I neglected to order wood for the winter and call in a chimney sweep to make sure the fireplace was good to go for another season.  But whose fault is that?

Two of the breeding does are due to birth bunny babies sometime around November 24th.  I love baby bunnies.  But then who doesn't?  I love them even more when they reach about five pounds and make a lovely dinner.

Today I called Mahan Slaughterhouse and Trumbull Locker (the packaging company) to schedule a day to bring in the pig for his "big day."  The appointment they gave me is about a month later than I had hoped to have him processed, but due to the large amount of deer processing that Trumbull Locker handles, it was just too booked up for them to take him.  They claim they are the third largest deer processing place in Ohio.  Mahan company slaughters the animals, Trumbull Locker does the processing.  For some reason or another, Trumbull is unable to slaughter.  So Pig's big day is January 2, 2015. It should be a real treat trying to coax him into the trailer...

Sometime before November 16th, two racehorses will be returning from the racetrack back to the farm, for a little break from the racing life.  There are two horses on the farm already, along with the goat, and only three stalls available.  Another stall is going to have to go up fast.

Garlic still has not been planted.  I've been a terrible farmer this year... So I've decided to make sure I get it in the garden not later than October 15th next season (fingers crossed).  I've also discovered I need to plant at least two hundred cloves just for personal consumption, and two hundred more if I ever want to sell any!

On a good note, the turkey-sized, poultry shrink wrap bags arrived from Nadya's Poultry. Now I can  butcher the turkeys and freeze them as I get time.


I'm also considering getting some outdoor lighting installed to light up the round pen so that I can keep working with the horses in the dark of the winter on weeknights.  By the time I get home from work, its as dark as it gets!  I hate letting the horses (and myself) do nothing and get so out of shape over the winter months and this could be my solution to the problem.  I'll check into the cost sometime next week.   Forgive me for all the long farm updates. Happy Tuesday ~A

Wednesday, October 29, 2014

No. Snow. Yet.


Well, October 24th came and went without any snow this year.  Can you tell how crushed I am about it?  *Pout* *Sniffle* *Smirk*

But the cold truth of it is, unfortunately, that it will probably make its first appearance this weekend. 

Or so the weatherman says...


On a better note, I have seen some truly breathtaking sunrises and sunsets this past week.  Nearly everyday, except for the rainy ones, and all have been magnificent.  ~ A

Thursday, October 23, 2014

Soon the day will come


 
About one more month and the pig will be sent off to the butcher.  It seems cruel.  It's been fun, and an interesting learning experience raising my first pig.  They're very intelligent animals, which makes the process of ending his life even more difficult.  But he has a led a very good life.  More like that of a farm dog I would suppose.  Allowed to run and play each day, get his belly scratched and his back brushed on a daily basis, and lots of good food and treats.  Okay, so maybe he has led a life a tad better than the average "farm dog."  Regardless, it will be hard, and sad to send him off when the day comes.  ~A

Wednesday, October 22, 2014

The winds are changing...

A little seasonal folklore...

"When deer are in grey coat in October, expect a hard winter"
"Much rain in October makes for much wind in December"
"A warm October means a cold February"
 

 Last fall,  all the wooly-bear caterpillars were pure black.  I haven't seen ANY this year so far. Maybe last year's polar vortex, winter-from-hell froze them all dead? 

Last fall, the first snowfall was October 24th.  We've had quite a bit of rain this October, but so far, no snow.  I'm glad.

I do hope this winter is nothing as miserable as last year's.  Although the animals did impress me with how well they coped and withstood it. 



The first frost of fall 2014

 
 
I wonder if the spider froze?
I wouldn't say its been a warm October.  And official winter is still two months away. But we did have our first frost about ten days ago.  Its dark in the early mornings now, and dark early in the evenings. It feels a bit like winter.  I still haven't gotten any wood in yet, but I do have a loft full of hay.  I hope you all are healthy, happily getting your wood stacked, and filling your pantries.  And may this winter be more kind to all of us. 
 
~A





Saturday, October 11, 2014

New stock

A friend desperately needed to rehome three chickens.  So I took them in.  I don't know what the breed is.  If someone knows please tell me! Here is one of the trio... I wonder where she gets her" hair" done?

 


 Anyway, they all seem to be adjusting to the other chickens and turkeys and are holding their own just fine.  Odd as they are...  I hope you all have a wonderful Saturday.  ~A

Thursday, October 9, 2014

Guns, Radishes and Cabbage Soup

On my drive into the city for work this morning I passed some Amish boys on scooters heading off to school, each with their shotguns slung across their shoulders.  I shook my head in disgust.  Not because they were heading to school with guns.  Its hunting season now, and its quite normal for Amish kids to go hunting on their way home from school in the afternoons; therefore, they pack their guns along with their lunches each morning in the hope of coming home with turkeys, rabbits, pheasants, squirrel and doves. 

No, I shook my head in disgust because this isn't the sort of thing typical American children get to experience in this day and time.  Its a shame really.  Look what the kids miss out on. Instead of going hunting with their schoolmates after school, "English" kids head home and watch video games, or head off the mall.  No sense of helping to provide for their family there.

Anyway.  I'll skip the questionable viewpoints and talk about other things I've found amusing in the past  twenty-four hours.  Like this cabbage soup I made
.

I came across the recipe (which I'll provide in a later post) while scouring the web for "German Oktoberfest recipes."  I hesitated adding the caraway seeds, because it just seemed odd.  But since it was labeled an "authentic" German recipe, I followed through without straying and I was glad I did.  Its was great, and the seeds are a must for the distinct flavor they add.  I'll be making another batch to freeze this weekend.

Let's talk radishes...

When we first pulled these babies from the garden yesterday evening my first thought was that we didn't plant any beets this year.  And then I noted they were clearly radishes.  Really BIG radishes.


Surprisingly they were sweet and not at all "woody," with just a little spiciness.  There are about 20 left, so I will pull them all this weekend.  Some to roast, some to pickle.  If you've never roasted a radish, do it.  You'll be wondering why you never did it before.   The flavor is amazing.

I hope you all have a good day.  ~A

Monday, October 6, 2014

Eggplant Parmesan = Comfort Food

Fun Facts: “Comfort Food.” The term was first used, according to Webster's Dictionary, in 1977.

Comfort foods may be consumed to positively pique emotions, to relieve negative psychological effects or to increase positive feelings.
 
The identification of particular items as comfort food may be idiosyncratic, though patterns are detectable. In one study of American preferences, "males preferred warm, hearty, meal-related comfort foods (such as steak, casseroles, and soup), while females instead preferred comfort foods that were more snack related (such as chocolate and ice cream). Studies suggest that consumption of comfort food is triggered in men by positive emotions, and by negative ones in women.
 

I had some lovely eggplant fruits a farmer friend gave me over the weekend, and having never made eggplant parmesan myself, I thought "why not?"  I've had Eggplant parmesan in nice Italian restaurants, and always loved it, so I was looking forward to finding a good recipe.  The one I settled on originated from Food52. I made a few changes and it turned out excellent.  I'll definitely be making it often from here on.  In fact, I plan on growing my own eggplants next year just so I can make this dish. I hope you enjoy it as much as I did. ~A

Eggplant Parmesan
Serves 4-6

2-3 eggplants
Flour for dredging
Sea salt
olive oil
1 cup grated parmesan
½ pound mozzarella

For the Sauce:
2 28ounce cans of good quality tomato sauce. (I used my own homemade tomato-basil sauce)
3-4 cloves garlic, minced
enough olive oil to cover a pan

1. Peel the eggplant and slice long ways into 1/4 inch slices.

2. Sprinkle each layer with salt and place into a colander, overlapping and salting as you go. Each slice should be salted on both sides. After you fill the colander, place a plate on top and weight it with a heavy pan or a tea kettle filled with water. Let the eggplant sweat for 30 minutes or more. I let it sit for an hour with no difference.

3. While the eggplant sweats, prepare your sauce.

4. Cover the bottom of a sauce pan with olive oil and heat over medium high heat. Add the sliced garlic and let it cook until is sizzles (do not brown the garlic).  Add your canned tomato sauce and a little salt if needed. Lower the heat and simmer until ready to use.

5. Remove the eggplant from the colander and thoroughly pat dry each slice. Add about a cup of flour to a large plate.

7. Dredge the eggplant slices in flour, shaking off any excess. Fry 1-2 slices of eggplant at a time in the olive oil until lightly brown and crispy. Shake oil from the pieces and set them aside to cool. Repeat until you have cooked all the eggplant.

8. Using a baking dish, spread a thin layer of sauce on the bottom and layer the eggplant until it completely covers the bottom.

9. Sprinkle with the grated parmesan and mozzarella. Add another thin layer of sauce and then the eggplant. Continue to repeat building the layers until you are near the top, then add  another layer of sliced mozzarella. Finish with thinly sliced fresh tomatoes and parmesan.

10. Bake uncovered in a 400 degree oven. Check it after it's been in the oven for 20 minutes. You may find that it throws off more liquid as it bakes. If so, press down on the eggplant and draw off any excess liquid. Cook for another 15 minutes or so. Let it stand for a good 10-15 minutes before serving (if you can help it!). It will cut into serving pieces easier then.



What is YOUR favorite comfort food?

Thursday, October 2, 2014

Follow Mon Abri Farm on Facebook!

If you just can get enough of Mon Abri Farm happenings here, you can also follow along on Facebook at:  https://www.facebook.com/pages/Mon-Abri-Farm/673020762757618

Happy posting! 

Friday, September 19, 2014

Little Time, Shorter Days

It has been an entire month since I've last posted. I'm still in the process of canning tomatoes.  I've been strapped with a nasty cold for the past week, and my car was stolen last Friday from the parking lot at my workplace.  But that's not a story for today...

I have not really had time to post because the days go something like this...


Get up (6:00 am), feed animals and myself, commute to work (1 hour drive)
Work 9am-5:30 pm
Commute back home (1 hour drive)
At home, spend time training the horses (1 hour)
Collect eggs, feed animals
Can and/or prepare tomatoes for canning
Eat (if there is any time left)
In bed around 9:30-10:00 pm. 


And the weekends are for running errands, buying feed at the mill, doing laundry, fixing or doing things around the farm, and maybe finding a little time for some relaxation and wine.

But I'm not complaining. Yes I am. I am going to complain a little about it getting darker earlier...but who doesn't?

Anyway, the turkeys are looking rather fine these days aren't they?...

"Stalker"inspects the young soldiers...
 


I hope you have a peaceful Friday evening.  ~A

 




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